Bring 6 cups water to a boil in a 2-quart glass measure in microwave; remove measure from microwave; carefully add noodles. Place back in microwave; microwave 5 minutes longer, or until noodles are translucent and tender. Drain in a colander; rinse under cold water. Using scissors, cut noodles into 4-inch lengths. Place noodles in a bowl with carrots, mint, and peanuts; add 1/4 cup of the sauce and toss to combine. Reserve the remaining sauce for dipping.

To make rolls: Fill a large bowl with hot water; immerse wrappers, 2 at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between each wrapper.

Place a lettuce leaf on lower third of a rice wrapper, lining up both edges. Spoon 1/4 cup of the noodle mixture in a row on lettuce; top with 3 shrimp, 2 papaya strips, and 2 bell pepper strips. Lift edge of rice paper closest to you up and over filling just to cover; fold in sides. Roll into compact cylinders and place on a platter; cover with damp towels. Make the remaining rolls. Serve with the remaining dipping sauce.

James Baigrie

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